Strawberry Cream Puff Cake

Here in Florida, they are practically giving strawberries away. We had an unusually cold winter which delayed the strawberry crops. Usually in January Florida is the main strawberry provider for the country…but since they were delayed and being sold now, the same time as California strawberries, the market is saturated. Thus giving us really cheap strawberries. I’m not complaining.

This is a great light dessert. It reminds me a little of Eclair Cake because of it’s cream puff base. This has a hint of orange that gives it a fresh spring feel. Yes, more orange zest. That’s what happens when you buy a huge carton from Costco.

I actually made this for the missionaries who were helping John with the yard. I wanted to taste it but how ghetto would it be to give it to them with a slice missing. Lucky for me the container I sent this home with them in was a little too small so I had to cut a big piece out to make it fit. John and I gobbled it up and he said, “Why didn’t we keep more?!!”

Strawberry Cream Puff Cake

Ingredients

  • 2 cups or one carton of strawberries, sliced
  • Cream Puff Base:
  • 5 tablespoons butter
  • 2/3 cup water
  • 1 tablespoon sugar
  • 2/3 cup flour
  • 3 eggs
  • Cream Cheese Mixture:
  • 4 ounces cream cheese, softened
  • 1 teaspoon fresh orange zest
  • 1/2 teaspoon vanilla
  • 1 cup heavy whipping cream
  • 2/3 cup powdered sugar

Instructions

  1. For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan).
  2. Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. Don't look at my picture. I skimmed the instructions and put it 2 inches up the side instead of one. This part can be tricky. I've found sometimes it's easier to spread with clean hands.
  3. Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.
  4. For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (sift if necessary)and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.
  5. Top with fresh sliced strawberries. Keep in the fridge until serving. My strawberries weren't that sweet so I put the sliced strawberries in the fridge with a couple tablespoons of sugar for an hour and they made their own sauce.

Notes

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Comments

  1. This looks so good!

  2. this looks really really good, fresh, yummy! :)

  3. Your pictures with all those delicious, ripe strawberries are amazing! I’m so glad you liked this recipe (or I guess I should say I’m hope the missionaries liked it!).

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  5. Wow. What a stunning cake. I must bookmark this recipe.

  6. Pretty with a capital P!

    Love strawberries and cream cheese.

  7. I love desserts like this! So fresh and delicious! Looks great!!

  8. I’ve seen this on My Kitchen Cafe and have had it bookmarked forever. I can’t wait to make it sometime!

    Just found your blog and love what you have on here…already added to my google reader :)

  9. Christy, I have gained 5 lbs just reading this fabulous recipe! Don’t you just love strawberries with a pie crust? Yummy! YOu have a lovely blog.
    Yvonne

  10. I am bookmarking this right now. I can’t wait for strawberry season!

  11. this looks amazing, and i think the orange zest is a masterful touch.

  12. I love your recipes! I have a question… do you usually use a kitchen aid mixer for this? I definitely will for the cream cheese mixture, but I wasn’t sure if I should for the cream puff base when adding the eggs.

  13. This was great! The only thing that kinda worried me was when it puffed up so much… But it was great and it fell flatter once it was cooled :)

  14. made this today for my husband’s birthday. it was excellent! I mean really good, tell every person you know about it good. thanks for the recipe!

  15. I just made this and it looks so beautiful! I can’t wait to try it! My family is going to be very impressed. Thanks for sharing this recipe.

  16. I couldn’t believe how easy this was to make. Turned out perfectly. It was a nice light alternative and so delicious! Will be making this again, but will try a mixture of blackberries, blueberries, raspberries and strawberries next time. Thanks for sharing!

  17. This is was so good! I was nervous about making the crust, but it came our perfectly! Thank you for the AMAZING recipe!

  18. I love strawberries and cool whip .Thank you for your recipes.

  19. Making this today for Easter dinner dessert! I can’t wait to try it!

  20. I jut made this with my 8 yr old daughter. It was OUTSTANDING!!!!

  21. I’m going to try making this on Friday and was wondering if I doubled it, do you think it would fit in a 9*13 pan?